Simple and satisfying. These braised pork steaks take on all the flavors of the vegetables they are braised with creating a one pan meal.
Substitutes: pork tenderloin (slice medallions from it) or pork sirloin chop
- 2 tablespoon olive oil
- salt & pepper as needed
- 2 pork sirloin steaks about 1½” thick
- 2 clove garlic peeled & sliced
- 1 large onion, halved and sliced into slivers
- 1 pound whole cherry or grape tomatoes
- 1 can white beans drained & rinsed
- 2 tablespoon sage leaves sliced, plus more for garnish
- 1 cup chicken broth or as needed
Heat 1 tablespoon of the oil in a skillet set over medium-high heat. Season the pork sirloin steaks well with salt and pepper. Sear them in the skillet on both sides until well browned. Transfer to a platter, and keep warm.
Reduce skillet heat to medium, add the remaining 1 tablespoon oil and the garlic slices; cook until fragrant, about 1 minute. Add the onion and continue cooking until tender, about 6 minutes. Add the cherry tomatoes and cook until they begin to pop, about 6 minutes. Stir in the white beans and sage leaves. Season with salt and pepper to taste.
Return the pork chops to the skillet, adding enough broth to come about ¼ of the way up the side of the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, adjust seasoning, and continue cooking 15 minutes, or to desired doneness.
Remove meat from skillet and let it rest about 4 minutes. Reduce the liquid in the beans, tomatoes and onions if desired. Pour the bean mixture onto a serving platter, topping it with the pork sirloins. Garnish with additional chopped sage and serve warm.